Grilled Fish Tacos

These tacos don't come from a
particular town or restaurant; rather,
they incorporate elements from many
different Yucatán grill masters. The
preparation may look complicated, but
it's actually pretty easybecause your
guests assemble the tacos themselves.

Brush grill grate with oil; prepare barbecue (medium-high heat). Grill fish with some marinade still clinging until just opaque in center, 3 to 5 minutes per side. Grill tortillas until slightly charred, about 10 seconds per side.

Recent Review

I have searched quite a few of their fish tacos recipes, and found this one to be really, really good.
I read the reviews and make adjustments based on comments.
Instead of fish, I used 2 lbs of shrimp, and I basically doubled some items in the marinade, like the OJ, the garlic and lime juice. I marinated the shrimp in a gallon-sized baggie, which gives good coverage, is easy to turn over and manipulate so the marinade coats the shrimp evenly.
I recommend taking the tails off before marinating, which I totally forgot to do first. Taking them off after cooking was ok, but it's probably better to do before hand.
Before broiling I dusted the shrimp with Todd's DIRT for seafood, flipped the shrimp 1/2 way through cooking, and dusted the other side.
For the lime mayo I used 1/2 cup sour cream and 1/2 cup mayo, not a whole cup of mayo.
Other reviews substituted greek yoghurt with good results.
I use red cabbage but napa or green cabbage is fine, too.
To keep the avocados from turning brown I let them sit in lemon juice, covered, in the fridge.
I added canned chopped jalapeños, which have a nice bite.